Description
Enzymatic protein bonding that creates seamless meat composites or restructured cuts.
Technical
Transglutaminase (TGase) catalyzes acyl transfer reactions between γ-carboxamide groups of glutamine residues and ε-amino groups of lysine residues, forming ε-(γ-glutamyl)lysine crosslinks. This microbial enzyme (often from Streptoverticillium mobaraense) creates covalent bonds between muscle proteins like myosin and actin.
Culinary Significance
Enables creation of uniform textures from scraps, fabrication of novel meat constructs, and improved binding in processed meats without altering flavor.
Science
Primary Reaction
Protein cross-linking via transamidation
Parameters
Temperature
10°C optimal
4°C to 50°C range
Time
6 hours
2 hours – 12 hours
Equipment
Vacuum sealerRefrigerationMeat press